Exclusive to Finer Kitchens - A review of some non-dairy products

L

lisainla

Well-known member
I have gone dairy-free temporarily, and have been trying a few substitutes with some success. (Have I ever mentioned I hate "fake" food? This has been a real challenge for me....)

Here are a few winners:

Organic Earth Balance Whipped Buttery Spread: I was pleasantly surprised at the taste and texture of this product. It spreads and melts well on toast, and also performs melted with freshly chopped garlic for garlic bread. Passed the sniff test with picky DS. Thumbs up.

Toffuti Better Than Cream Cheese: OK, while it is not better than cream cheese, it certainly is an acceptable substitute for it. It lacks the tang of the real deal, but it has a pleasant taste, and spreadability of the real thing. The taste is closer to the bit of sweetness of mascarpone. Thumbs up.

Mocha Mix Non-Dairy Creamer: While I don't care for this used as a creamer for hot beverages, it did work very nicely as a substitute for the evaporated milk in the Blender Chocolate Frosting from the "Look No Further Chocolate Cake" recipe posted by Debbie in GA. Thumbs horizontal on this one.

For reference:

Chocolate Frosting

6 ounces unsweetened chocolate

1 cup plus 2 tablespoons evaporated milk

1 1/2 cups granulated sugar

Melt the chocolate in the top of a double boiler placed over the simmering water. Cool slightly.

Blend the evaporated milk and sugar in a blender on medium speed for 2 seconds. Add the chocolate to the sugar mixture in the blender and blend on high speed until the frosting is thick and shiny, 1 to 1 1/2minutes. The mixer's sound will change when the frosting has thickened.

Spoon the frosting into a bowl and allow it to set at room temperature for 30 minutes. Then cover the bowl with plastic wrap and allow the frosting to set for 1 hour more before frosting.

*Do not refrigerate the frosting*, even if you don't plan to use it for several days. Makes 1 3/4 cups, enough to fill and frost a two-layer cake.

NOTES : This frosting can only be made in a blender. Description: "The Best." Source: "Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book" Copyright: "1991" Yield: "1 3/4 cups"

 
thanks for the review Lisa, and the great tip about mocha mix instead of evap milk in recipes.

 
Thanks from me too - I'll have to try that tofutti cream cheese! I've used the mocha mix...

I've used the mocha mix it in my baking, like scones, bread puddings and cakes, etc. but never thought to use it in the blender frosting. I definitely gotta try that! I suppose it would work in a gnanache as well?

I also use Almond Breeze and Pearl soymilk for baking. (I thought you didn't do soy...? But if you can, so much the better!)

Have you found a good cheese sub yet? I've tried Veggie Slices (same as Veggie Shreds) a few years ago. If it's still the same, don't try it - it's awful! Tastes like plastic.

There was a brand of cheese substitute that was fairly decent, but my local Safeway stopped carrying it, and the other local groceries never did carry it.

The brand name was Heart-something (it had an outline of a red heart on the package, I think, but it was not Heart Smart). It was just really mild in taste, but at least it didn't taste like plastic, and it melted nicely.

Good luck with the non-dairy thing! (And we need new pics of the baby!)

 
I'm not sure about the mocha mix in ganache, as I don't know how well

it performs heated. I would imagine it would be fine, since it is intended to go into hot coffee, etc.

I've narrowed the problem down to dairy products, so luckily I can do soy (otherwise I'd really be in a fix).

I have not found a cheese substitute - so of course that is the thing I want the most! Mozzarella cheese sticks with some zippy marinara dipping sauce have been on my mind for weeks - and I don't usually eat that type of thing. Pizza, chicken parmesan, etc.

 
You must log in or register to reply here.
Back
Top